A rich, creamy, and indulgent dessert, Milkybar Cheesecake is a white chocolate lover’s dream. With a buttery biscuit base and a smooth, no-bake Milkybar filling topped with whipped cream and Milkybar decorations, this cheesecake is both visually appealing and irresistibly delicious.

Why You’ll Love This Recipe

Milkybar Cheesecake is the perfect blend of sweetness and creaminess with a firm, buttery base and silky white chocolate filling. It’s a guaranteed hit at birthdays, family gatherings, or special celebrations. The recipe is easy to follow and doesn’t require complex baking skills, yet delivers a professional-looking result that tastes as impressive as it looks.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the biscuit base:

300 g digestive biscuits
150 g unsalted butter

For the cheesecake filling:

300 g Milkybar chocolate
500 g full-fat cream cheese
75 g icing sugar
1 tsp vanilla extract
300 ml double cream

For the decoration:

150 ml double cream
2 tbsp icing sugar
50 g melted Milkybar chocolate
Milkybar buttons for topping

directions

Prepare the Biscuit Base:

Preheat the oven to 180°C (350°F). Grease a 9-inch springform cake tin.
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a zip-top bag and using a rolling pin.
Melt the unsalted butter and mix with the biscuit crumbs until evenly coated.
Press the crumb mixture firmly into the base of the cake tin to form an even layer.
Bake for 10 minutes, then remove and allow to cool completely.

Make the Cheesecake Filling:
6. Melt the Milkybar chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Stir until smooth and allow to cool slightly.
7. In a large mixing bowl, beat the cream cheese until smooth.
8. Add the icing sugar and vanilla extract, and mix well.
9. Pour in the melted Milkybar chocolate and beat until fully incorporated.
10. In a separate bowl, whip the double cream to soft peaks. Gently fold it into the cheesecake mixture.
11. Spoon the filling over the cooled biscuit base, smoothing the top.
12. Refrigerate for at least 4–6 hours, or overnight, until set.

Decorate the Cheesecake:
13. Whip the remaining double cream with icing sugar until soft peaks form.
14. Pipe or spread over the chilled cheesecake.
15. Drizzle with melted Milkybar chocolate and decorate with Milkybar buttons before serving.

Servings and timing

This cheesecake serves 10–12 people.
Prep time: 30 minutes
Baking time: 10 minutes (for base)
Chilling time: 4–6 hours or overnight
Total time: Approximately 5–6 hours (including chilling)

Variations

No-Bake Version: Skip baking the base and refrigerate it for 30 minutes instead.
Flavored Base: Use white chocolate or vanilla-flavored biscuits for extra sweetness.
Fruit Topping: Add fresh raspberries or strawberries for a fruity contrast.
Chocolate Drizzle: Use both white and dark chocolate drizzles for a decorative touch.
Mini Cheesecakes: Make individual portions using cupcake tins and liners.

storage/reheating

Store the cheesecake in the refrigerator in an airtight container or covered with cling film for up to 4 days. This dessert is not suitable for freezing, as the texture of the filling may be affected once thawed.

FAQs

Can I use a different type of white chocolate?

Yes, any high-quality white chocolate can be substituted for Milkybar.

Do I need to bake the base?

Baking adds firmness and flavor, but you can also chill the base for a no-bake version.

Can I use low-fat cream cheese?

It is not recommended, as it may result in a runny or unstable filling.

How long does the cheesecake need to chill?

At least 4–6 hours is necessary for proper setting; overnight is ideal.

Is this cheesecake overly sweet?

It is sweet, but balanced by the cream cheese and biscuit base. You can reduce icing sugar slightly if preferred.

Can I freeze the cheesecake?

Freezing is not recommended due to potential texture changes in the filling.

What’s the best way to melt the chocolate?

Use a double boiler or microwave in 20-second bursts, stirring between each, to avoid burning.

Can I make this ahead of time?

Yes, this cheesecake is perfect for making a day in advance and storing in the fridge.

What if my filling is too soft?

Make sure the white chocolate has cooled slightly before mixing and that the cream is whipped to soft peaks.

Can I skip the topping?

Yes, the cheesecake is delicious on its own, though the topping adds visual appeal and extra richness.

Conclusion

Milkybar Cheesecake is a smooth, creamy dessert that’s sure to impress both visually and in flavor. With its velvety white chocolate filling and buttery biscuit base, it delivers indulgence in every slice. Whether you’re preparing for a celebration or simply satisfying a sweet craving, this cheesecake is a memorable treat that everyone will enjoy.